Shelly's Recipe

GRILLING BASICS

Category: Grilling

DIRECT COOKING
Food is placed directly over the coals. Make sure there is enough charcoal in a single layer to extend 1-2 inches beyond the area of the food on the grill. Pour briquettes into the grill to determine quantity needed then stack them into a pyramid to start until you can just tell by looking.

INDIRECT COOKING
Food is place over a drip pan and the coals are banked to one or both sides of the pan. This method is recommended for large cuts of meat, such as roasts, and fatty meats to eliminate flare-ups. On a 26 inches grill, it will take approximately 30 coals on each side of pan to cook for 45 minutes. Add 9-10 coals every 45 minutes for additional cooking time.

HOW HOT IS THE GRILL?
If you do not have a grill thermometer, here is a quick way to estimate your heat. Hold your hand palm-down, just above the grill. Count one-thousand-one etc.

If you had can keep your hand in place before pulling away:
2 seconds – hot fire (375)
3 seconds – medium-hot (350)
4 seconds – medium (300)
5 seconds – low (250)